Manufacture of a food product from cereal-sprouts.



UNITED STATES PATENT onniou.

AEVID NILSON, OF CHICAGO, ILLINOIS, ASSIGNOR T WAHL-HENIUS INSTITUTE OF IsERMENTOLOGY, OF CHICAGG, ILLINOIS, A CORPORATION OF ILLINOIS.

K0 Drawing.

.To all it may concern:

Be it known that I, Auvio fnsox, a subect otthe King of Sweden, residing at Chicago, n the county of Cool: and State of -Ilhno1s, have invented anew and useful Improvement in the Manufacture of Food Products from' Cereal-Sprouts, of which the following is a specification.

The object of my invention is to produce a new and improved food-product in the form of an extract of cereal sprouts of varieties containing bitter principle, which shall be palatable, and wholesome and nourishing to the human system.

As is well known. the rootlets and acrospires developed in those varieties of sprouting cereals, of which the sprouts contain bitter principle, contain also substances that, if adapted for use as food, whether in solid or beverage form, would be highly nourishing, stimulating and refreshing; and my invention involves a process of treating these sprouts, and particularly those derived from malt-growing, to produce therefrom such a food.

by weight, of the entire quantity of malt manufactured, which in the United States,

alone amounts to upward of two and onehalt billions of pounds, as the annual output; producing about seventy-fire mill on pounds of sprouts from which to obtain the supplies for my purpose. 1

My treatmentinvolves a method pf neutralizing, and in 'thatsense eliminating, the bitter principle in the rootlets referred to and preparin an extract therefrom of highly palatalflequality atior'cling a. valuable food product, rendered such by reason of H large quantities of readily digestible carbohydrates as well as albuminoids and phosphates, contained in the material treated.

* To produce my improved product from malt-sprouts, as the preferred material, I make a. mesh of the sprouts with anysuit- Specification of Letters Patent.

MANUFACTURE OF 5. E001) PRODUCT FROM CEREAL-SPROUTS.

Patented Nov. 22, 1910.

Application filed September 13, 1909. Serial No. 517,452.

longed period, from two to three hours he a ing sufiicient, until the action of the alkali has thoroughly neutralized the bitter principle and rendered the malt sweet and palatable. The liquor is run oil from the mash and it is then concentrated, by boiling or otherwise, and may be clarified, as by sedimentation, filtration, or otherwise. .The chemical action of the alkali is to render insoluble the sprout-bitter (bitter principle) and permit the same to precipitate in a state which makes .its removal possible by subjecting the liquid to clarification.

The spent malt-sprouts which constitute the residue of the mash, being devoid of the objectionable bitter tzste, afford a valuable 86 oy-productas a palatable and nourishing feed for animals.

The extract resulting from my aforesaid treatment has much thesame composition as beef-extract. without however the objectionable qualities or properties of the latter due, primarily, to the presence in beef-ex tract of gelatin us and fatty substances as well as uric acid and other impurities resulting from retrogressive metabolism, and90' to objectionable odor.

While I prefer to extract the soluble censtituents of the sprouts by the mashin procedure referred to, the same may be e ected by any other suitable method of extraction with the use of water and an alkali.

An analysis of my improved product shows the following:

. My extract is adapted for use in the same ways anclfor the same purposes as ordinary beef-extract is commonly used I also prepare it, however, for consumption as a beverage by diluting it with ater and urbonating .ltt liquor in a usual or any suitable manner, in which condition it is sparkling and ellen-escent and pleasant to the taste. To enhance the palatability of the beverage I subject the liquid l'iefore or without carbonating it, to acidula ion, and preferably to lactic-acid acidulation by heating it to a temperature of about 50 C. (or within a range of about 16 C. to 55 C.) and main taining it at that temperature for about forty-eight hours, more or less. Before or after fermentation the liquid may be evaporated to any desired degree of concentration to adaptit to be diluted for consumption. As will be understood,.the temperature specitied prevents development in the liquid of any other than the acidulating bacteria of lactic-acid, which may be supplied either by adding a suitable quantity of crushed malt (which always contains lactic-acid bacteria in profusion) in the liquic. at that temperature or by exposing it to the atmosphere or, 5

and preterably, a pure culture or lactic-acid bacteria. The lact1cacnl acidulating proccsthus referred to is fully described in the co- Scrial No. 5lT,4d 5;-filed September 13th, 1909.

What I claim as new and desire to seeure by Letters Patent. is-

1. The process of producing an extract from cereal sprouts or rootlets, containing bittertaste producing constituents, which consists in treating the same to eliminate the bitter properties therefrom, extracting their soluble constituents, and separating the liquid from the insoluble matter.

2. The process of producing an extract from cereal sprouts or rootlets, Containing bitter-taste producing constituents, which consists in treating the same to eliminate the bitter properties therefrom, extracting their soluble constituents, separating the liquid from the insoluble matter and concentrating such liquid.

3. The process of producing an extract from cereal sprouts .or rootlets, containing bitter-taste producing constituents, which consists in treating the same to eliminate the bitter properties therefrom, extracting their soluble constituents, separating the liquid from the insoluble matter, and concentrating and acidulating such liquid.

4. The process of producing an extract from cereal sprouts or rootlets, containing bittertaste producing constituents, which consists in treating the same to eliminate the bitter properties therefrom, extracting their soluble constituents, separating the liquid from the insoluble matter, and concentratmg, acidulating and carbonating such liquid.

5. The process of producing an extract from cereal sprouts or l'UUtiClS, containing bitter-taste-prothicing l'bilslltltt'hlr, whit-h consists in mashing anti \luringthc mashing subjectin' the mass to tlnatuon ol :n kaline so ntioii to eliminate the l'llh'F-lllrll) 1w mincing constituents tl crciim, t'iu-12lting the liquid from the mash, and cont-en;- tinting the liquid.

6. The process 01' producing an extract from cereal sprouts or rootlets, containing bitter-taste producin; constituents. which consists in mashing and luring the mashing subjecting the nuns to the Zlttihli of an al kaline solution to eliminate the butt-Plasteproducing constituents therefrom, separui ing the liquid from the wash, and acidulating and concentrating the liquid.

7. The herein described PI'UCPSS f treating cereal sprouts or rootlets, containing bit. ter-principle, 'for the pnrpo.-.e set forth, which consists in mashing the same and eliminating their bitter-principle, by rendering insoluble and precipitating the same, separating the liquid from the mash and con:

r ,f b v 1 centratingit, and subjectingihei-ouwntrated pending app ication 0 Dr. lto ert ah,

extract to lactic-acid fermentation to the practical exclusion of other fernmntaiioa.

8. The herein described process of trcut ing cereal sprouts or rootlets, containin bittor-principle for the purpose set i hrth, which consists in mashing the same and in the mashing step subjecting them to the action of an alkaline solution and thereby to climb nate their bitter principle, rendering lll. 1lll[- bio and precipitating the same. separati.==; the liquid from the mash and concentrating it, subjecting the concentrated extra t to lac-tic acid fermentation to the practical exclusion of other fermentation, and ('nl'imnating the resultant extract.

9. As a new article of manufacture. a palatable and nutritious extract from ('cl'cnl sprouts or rootlets from which the bittertaste-producing properties natural thereto have been eliminated.

10. As a new article of manufzu-vtnre, a concentrated, palatable and nutritious extract frozn cereal sprouts or rootlets from which the bitter'taste-producing properties natural thereto have been eliminated.

l 1. As a new article of nnuni'l'aciure, a concentratedainl acidnlated, palatable and nutritious extract from cereal plmlts m rootlets from which the bitter-taste-prtlucing properties natural thereto have been eliminated.

Anvil) inns-ox. 

